This Week's Delivery Saturday April 23, 2011

Please return bags-we are very low!

Second quarter payments are due this week or by April 30 at the latest. We will accept payment either week given the holiday-thanks!

Store In The Fridge

Strawberries!- Godwin and Miller Farms - 1 quart container -Please pick your own so that they don't get crushed in the bags

Cremini Mushrooms - Mother Earth Mushrooms

Vates Kale - Hartland Farm

Savoy Spinach - Corvallis Farm

Cilantro - Northern Neck Fruits and Vegetables

Place In A Sunny Window or Transplant To A Pot or Garden:

Herb Plant - Whisper Hill Farm - your choice of basil, parsley, or cilantro-please pick your own. Get here early!

National Inventors Hall of Fame has donated seed packets to CSA members. Feel free to grab a packet of Provider Bush Beans!

Recipes and Information

Spinachy Egg Salad

4 large organic eggs
2 cups spinach, finely chopped
2 stalks celery, cleaned and thinly sliced
2 tbsp. plain Greek yogurt (or same amount mayonnaise)
1 tbsp. tahini
1 tsp. salt
1 tsp. hot sauce (optional)

First, hard-boil the eggs. Place the eggs in a saucepan and cover with cold water. Set over high heat. Once the water comes to a gentle boil, shut off the heat, cover the pan and let stand for 7 minutes (still on the burner). Remove with a slotted spoon to a bowl of ice water and let them stand for a few minutes.

Peel the eggs and place them in a bowl with the remaining ingredients. Stir together with a fork, breaking up the eggs (but not too much) as you go. Continue until everything is evenly combined, but the eggs are still chunky.

Makes enough for 2 large sandwiches.

Tagliatelle with Chive Oil and Cremini Mushrooms

1/2 lb. cremini mushrooms, trimmed, small ones
left whole, larger ones cut into halves or quarters
1/3 cup extra-virgin olive oil
1/2 tsp. red pepper flakes, preferably marash
Salt
1/3 lb. dried tagliatelle
1 large bunch chives, roughly chopped
1 1/2 tbsp. fresh lemon juice
Freshly ground black pepper
1/4 cup finely grated parmigiano-reggiano

1. Heat oven to 475°. Combine mushrooms, a drizzle of the oil, 1/2 of the pepper flakes, and salt to taste in a large bowl and toss to coat. Arrange mushrooms in a single layer on a baking sheet and roast in the oven, turning once or twice, until browned, tender, and sizzling, 8–10 minutes. Set the mushrooms aside.

2. Bring a large pot of salted water to a boil. Add tagliatelle and cook until al dente, about 8 minutes. Ladle out and reserve 1/4 cup of the pasta water, then drain tagliatelle. Transfer tagliatelle to a large bowl.

3. Meanwhile, put remaining oil, remaining pepper flakes, 3/4 cups of the chives, lemon juice, and salt and pepper to taste into a blender; purée until smooth and emulsified. (Make chive purée as close as possible to serving time: its vibrant color diminishes as it sits.) Transfer chive purée to bowl with tagliatelle along with the mushrooms, reserved pasta water, parmigiano, and salt and pepper to taste. Toss well. Serve immediately, garnished with remaining chives.

SERVES 2

with thanks,

christy and tom